Baked Stuffed Shrimp Casserole Recipe

This baked stuffed shrimp casserole is a dish that feels like a luxurious seafood dinner but is incredibly simple to pull off. Juicy shrimp, tender crab meat, and buttery cracker crumbs come together for a dish that’s perfect for impressing guests or treating yourself to something special. Plus, it’s a casserole—so all the work happens in one dish. Cleanup? Barely an issue. It’s a meal that’s as fancy as it is approachable, and you won’t even need a reservation to enjoy it.

this RECIPE

A little story from my kitchen

I first made this baked stuffed shrimp casserole when I was hosting a family dinner. I wanted something that felt celebratory but wasn’t fussy to make (because, let’s face it, hosting can already be stressful). The recipe checked all the boxes: seafood everyone loved, minimal prep, and it baked quickly while I worked on setting the table.

When it came out of the oven, the smell was heavenly—bright, garlicky, and buttery, with just a hint of that salty, oceanic aroma from the shrimp and crab. My family absolutely devoured it. The dish didn’t even make it back to the kitchen in one piece because people kept going back for seconds. From that day, it’s been my go-to for gatherings when I want to bring something a little extra special to the table.

A classic dish with a rich history

Baked stuffed shrimp has roots in coastal New England, where seafood is central to the cuisine. Traditionally, this dish is served with individually stuffed jumbo shrimp, but the casserole version simplifies the process, making it much easier to prepare while still delivering all the same flavors. New Englanders love their buttery, crumb-topped seafood, and this recipe pays homage to that tradition with its golden, crispy topping and zesty lemon accents. Over the years, cooks have added their own twists, incorporating everything from herbs to spices to tailor the flavors to their liking.

Let’s talk ingredients: simple yet sensational

This recipe is all about fresh, high-quality ingredients that shine on their own.

• Shrimp: The star of the dish! Large shrimp are perfect because they’re meaty and hold their shape well when baked. If you can’t find large shrimp, medium works too—just adjust your cooking time slightly. Fresh or frozen (and thawed) shrimp work equally well.
• Lump crab meat: The sweetness of the crab complements the shrimp beautifully. If lump crab is unavailable, claw meat is a good substitute, though it’s slightly less delicate. Be sure to pick through for any stray shell pieces.
• Cracker crumbs: Crushed crackers add texture and a touch of saltiness to the stuffing. I’ve used buttery crackers here, but panko breadcrumbs work well too if you prefer a lighter topping.
• Garlic: Fresh garlic gives the stuffing a warm, savory punch. Minced garlic from a jar works in a pinch, but freshly chopped has the best flavor.
• Fresh parsley: Adds brightness and a fresh, herby note. If parsley isn’t your thing, you can swap in cilantro or even dill for a different twist.
• Lemon: Both the zest and juice are key to bringing out the seafood’s natural sweetness. Make sure to use fresh lemons for the most vibrant flavor.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy equipment to make this recipe. Here’s what works best:

• An oven-safe baking dish: A casserole dish or any baking dish with a little depth works well. You want something big enough to arrange your shrimp in a single layer.
• A good chef’s knife: For butterflying the shrimp and mincing the garlic. A small paring knife also works if you’re more comfortable with that for the shrimp prep.
• A mixing bowl: You’ll need one to mix the stuffing ingredients. A medium-sized bowl is perfect for this.
• Kitchen shears (optional): These make butterflying shrimp a breeze, though you can absolutely use a sharp knife instead.

No stand mixer, food processor, or other heavy-duty tools are required—this is seafood simplicity at its finest.

Step-by-step: my foolproof method for baked stuffed shrimp casserole

Here’s how I like to tackle this recipe, step by step:

1. Preheat the oven and prep your shrimp. Preheat your oven to 425°F, and while that’s happening, butterfly your shrimp. (Cut along the back almost all the way through, leaving the tail intact.) Toss them in a bowl with olive oil, kosher salt, and freshly cracked black pepper. Give them a little toss with your hands to coat evenly.
2. Mix the stuffing. In a mixing bowl, combine the crab meat, crushed cracker crumbs, minced garlic, parsley, lemon zest, and juice. Pour in the melted butter, then gently mix until everything is just combined. The mixture should hold together when pressed lightly, but don’t worry if it feels a little crumbly.
3. Arrange and assemble. Take your baking dish and arrange the shrimp in a single layer, cut side down, tails up. (It’s okay if some fall over—this is real life, not a food magazine!) Spoon the crab mixture over and around the shrimp, making sure everything is evenly covered.
4. Bake to perfection. Pop the dish in the oven for 12-14 minutes. Keep an eye on it—when the shrimp are pink and opaque, and the stuffing is lightly golden, it’s ready. If you want that extra browned topping, switch to broil for just a minute or so, but watch it closely.
5. Serve and enjoy. Plate up with some lemon wedges on the side and watch everyone dive in.

Variations and adaptations to suit every palate

This dish is incredibly versatile! Here are a few ways to make it your own:

• Gluten-free: Swap the cracker crumbs for gluten-free crackers or use gluten-free panko breadcrumbs.
• Herb twists: Try adding fresh dill or tarragon to the stuffing for a different flavor profile.
• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the stuffing for a subtle heat.
• Seasonal vibes: During summer, mix in some finely chopped fresh basil or mint. In winter, rosemary or thyme adds a warm, earthy flavor.

Serving and presentation ideas

This casserole is a showstopper on its own, but you can elevate it even further with thoughtful presentation. Serve it in the baking dish, garnished with a sprinkle of fresh parsley and lemon wedges on the side. Pair it with a crisp side salad (maybe with a light vinaigrette) and some crusty bread to soak up all the buttery juices.

For a fancier presentation, plate individual portions of shrimp with a dollop of stuffing on top and a drizzle of melted butter. It looks restaurant-worthy but takes no extra effort!

Beverages to pair

• Iced lemon water: Simple and refreshing, it complements the bright lemon flavors in the dish.
• Sparkling water with a twist: Add slices of cucumber or fresh mint for a light, palate-cleansing sip.
• Iced tea: A lightly sweetened black tea or even an herbal tea like chamomile pairs well.
• Ginger ale: Its subtle spice and sweetness balance the rich, buttery casserole perfectly.

Storing and reheating tips

If you have leftovers (though it’s rare in my house!), transfer them to an airtight container and refrigerate for up to 2 days. To reheat, cover with foil and bake at 350°F until warmed through, about 10-15 minutes. You can also microwave individual portions, but the stuffing may lose a bit of its crispness.

If freezing, assemble the casserole but don’t bake it. Wrap tightly and freeze for up to 1 month. When ready to cook, thaw in the fridge overnight and bake as directed.

Adjusting for different serving sizes

This recipe serves about 4 people, but it’s easy to scale up or down. For a larger group, just double or triple the ingredients and use a larger baking dish. If cooking for one or two, halve the recipe and use a smaller dish. Just keep an eye on the bake time—it might be a minute or two shorter for smaller portions.

Common issues and how to fix them

• Shrimp overcooked: Keep a close eye on the baking time—shrimp cook quickly! Pull the dish out as soon as they turn pink and opaque.
• Stuffing too dry: If your stuffing looks crumbly before baking, add a bit more melted butter or a splash of olive oil.
• Shrimp not standing up: Don’t worry—it’s just for looks! The stuffing will cover everything anyway.

Give this recipe a try!

This baked stuffed shrimp casserole is one of those dishes that feels fancy without the fuss. Whether you’re hosting a special dinner or just craving something indulgent, it’s a recipe that’s sure to impress. I’d love to hear how it turns out for you—don’t forget to make it your own with your favorite twists. Let’s bring a little seafood joy to your table!

FAQs

1. Can I use frozen shrimp?
Absolutely! Just thaw them completely before preparing the recipe.

2. What can I use instead of crab meat?
You could substitute finely chopped cooked shrimp or even flaked white fish, like cod.

3. Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake it fresh when you’re ready.

4. What sides go best with this dish?
A crisp salad, steamed green beans, or roasted asparagus are all great options.

5. Can I use pre-cooked shrimp?
It’s best to use raw shrimp so they don’t overcook in the oven. Pre-cooked shrimp can turn rubbery.

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